Salmon that has undergone either hot or cold smoke techniques. Hot smoking takes place between 120 and 180 degrees for 6-12 hours depending on the size of the fish or flavor desired. Cold smoking takes place between 70 and 90 degrees for 1 day to 3 weeks.
Kippered salmon (U.S. style) is cut into chunks, steaks or fillets; soaked in brine then hot smoked. It's usually made from chinook salmon that has been dyed red. European kippered salmon differs in that it's a whole salmon that has been split before brining and cold smoking.
Indian-cure salmon is brined fish that has been cold-smoked for up to 2 weeks, which results in a form of salmon jerky.
Lox brined then cold smoked, and is slightly saltier than other smoked salmon. Some lox has sugar added to the brine which produces a less salty product.
Nova or Nova Scotia salmon is an idiom used in the eastern U.S. that broadly describes cold-smoked salmon.
Scotch-smoked, Danish-smoked and Irish-smoked salmon are all geographical references to cold-smoked Atlantic salmon. The Pacific species (coho or chinook) is simply labeled smoked salmon.
Squaw candy consists of thin strips of salmon that has been cured in a salt-sugar brine before being hot-smoked.
artichokes, avocados, capers, caviar, celery root, cream, cucumber, dill, eggs, grapefruit, horseradish, leeks, lemon, melon, plums, pepper, potatoes, radishes